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Light spaghetti carbonara

An everyday dish for 2, ready in 25 minutes, around $1.41 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $1.41a serving
700kcalper serving
32gof protein
In season in OctoberFreezes well
Let's cook
Light spaghetti carbonara, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Bring the water to a boil

    Fill the saucepan with water, add the salt and bring to a boil over high heat.

  2. Cook the spaghetti

    Drop the 250 g of spaghetti into the boiling water and cook according to the package, about 9 to 10 min, stirring now and then.

  3. Crisp up the bacon

    Meanwhile, cook the 75 g of diced bacon in the skillet over medium heat, no added fat, until golden, then turn off the heat under the skillet.

    Tip · The bacon releases plenty of fat, so don't add any oil, and make sure the heat is off before adding the pasta.

  4. Make the egg mixture

    In the bowl, whisk the 2 eggs with a fork along with the crème fraîche, half the parmesan and the pepper.

  5. Drain the pasta

    Before draining, set aside a ladle of pasta water. Then drain the spaghetti in the colander.

  6. Toss the pasta and bacon

    Tip the drained pasta into the skillet with the bacon, off the heat, and toss well. Add the egg mixture and stir quickly to coat.

  7. Thicken the sauce over low heat

    Put the skillet back over very low heat and stir nonstop for 1 to 2 min, until the sauce coats the spoon, is nice and hot (about 70 °C) and the eggs are set, without boiling. If it gets too thick, add a little pasta water.

    Tip · Keep the heat very low and never stop stirring, or the eggs turn into scrambled eggs. If the sauce starts setting too fast, pull the skillet off the heat and add a little pasta water.

  8. Serve and sprinkle

    Divide between two plates and sprinkle with the rest of the parmesan. Serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 700 kcal. 52% comes from carbs, 18% from protein and 28% from fat.

91 gCarbs
32 gProtein
22 gFat
Per serving (the dish for 2, divided by 2)
Energy700 kcal
Protein31.7 g
Carbs91.3 g
of which sugars3.5 g
Fat21.5 g
of which saturated fat8.8 g
Fiber3.9 g
Salt1.6 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.41 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.82for 2 people
≈ $1.41a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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